Turkey Ragu Cowboy Spaghetti
Pappardelle with Turkey Ragu
Aug 5, 2014
Dry white wine adds zip to this rustic dish of pappardelle pasta tossed with ground turkey, rosemary, marinara sauce and a mixture of carrots, onion and garlic, all dusted with grated Parmesan.
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Prep Time: 0 hours 4
Total Time: 0 hours 15
2 tsp. olive oil
1 1/4 lb. ground turkey
1/2 tsp. crushed rosemary
1/4 tsp. Pepper
1/2 c. Dry white wine (optional)
jar marinara sauce
- Bring a large pot of lightly salted water to a boil. Add pasta and cook as package directs.
- Meanwhile, put carrots, onion and garlic in a food processor; pulse until finely chopped. Heat oil in large nonstick skillet over medium-high heat. Sauté chopped vegetables 4 minutes or until tender.
- Add turkey, rosemary and pepper; cook, breaking up clumps, 4 minutes or until no longer pink. Add wine, if using; simmer, uncovered, 1 minute.
- Stir in marinara sauce, reduce heat and simmer, covered, 2 minutes to blend flavors. Toss with drained pasta; Serve with grated Parmesan.
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